In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar until the sugar is mostly dissolved. Set this sauce mixture aside.

Heat the vegetable oil in a large wok or skillet over medium-high heat until it begins to shimmer.

Add the minced garlic and sliced chilies to the pan. Stir-fry for about 30 seconds, or until highly fragrant, being careful not to let the garlic burn.

Add the ground chicken to the wok, breaking it up into small crumbles with a wooden spoon or spatula. Cook for 5 to 6 minutes, stirring frequently, until the chicken is completely browned and cooked through.

Pour the prepared sauce mixture over the cooked chicken. Toss everything together and cook for another 1 to 2 minutes until the sauce slightly thickens and coats the meat evenly.

Turn off the heat and immediately stir in the fresh basil leaves. The residual heat will wilt the basil perfectly within 15 to 20 seconds, releasing its sweet and peppery aroma.

Serve immediately over hot steamed jasmine rice. For a truly authentic touch, top each serving with a crispy-edged fried egg.